Wednesday, October 8, 2014

Sweet Corn Egg Drop Soup


Jenna made this recipe to go with the Pineapple Chicken stir fry.  We went out for Chinese a few weeks ago and she had egg drop soup that had corn in it.  This was very good!
Sweet Corn Egg Drop Soup

1 tablespoon sesame seeds
3 cups + 1 tablespoon chicken or vegetable broth
2 tablespoons cornstarch
1 tablespoon freshly grated ginger
1 large clove garlic, minced
1 cup sweet corn kernels
1 tablespoon extra virgin olive oil
salt & pepper
2 eggs, whisked
¼ cup basil, chiffonade
chopped chives for garnish
sesame oil for garnish

Place the sesame seeds in a small skillet and toast until lightly browned over low heat. Set aside.

Mix the cornstarch and 1 tablespoon of broth in a small bowl, set aside.

Heat the olive oil in a medium saucepot over medium heat.  Once hot, add the ginger and garlic and cook for about 1 minute.  Add the broth and corn kernels, stir and bring to a boil.

Once boiling, reduce heat to medium and add the cornstarch mixture. Stir and cook for 5-7 minutes.
Turn the heat off, season with salt and pepper and then pour the whisked eggs in while slowly stirring the soup to create long strands.

Add the basil and gently stir.

Ladle the soup into serving bowls, top with the toasted sesame seeds, chives and a drizzle of sesame oil.
 

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